start to firm up, not get hard.
Cover with remaining warm frosting, until enveloping meat. The surface should be smooth and shiny.
Parsemez chopped parsley (and, if desired, a touch of pickles or baby onions for appearance). This trim remains “visible” at service, without becoming a thick layer.
6) Refrigerator cooling (mandatory for a clean cut)
This is the step that conditions everything: the frosting has to set completely.
Refrigerate several hours, ideally overnight. Count for at least 6 to 8 hours.
Don’t try to pierce too early: if the
